Wu Guo fish
Also known as Nanyang crucian carp, African larvae, Fushou fish; (British) Tilapia. Tilapia contains a variety of fish, both purebred and hybrid, and their shapes are similar. The body is slightly lengthened and flattened on the side, showing an oval shape, with a bulge on the back of the head and a round abdomen. The lower jaw is slightly longer than the upper jaw, and the lips are thick and developed. The operculum has no spines. The dorsal fin is extended and the starting point of the anal fin is below the hard spine at the end of the dorsal fin. The shape of the anal fin is opposite to the shape of a soft strip of the dorsal fin; the rear fins are longer and extend to the caudal fin after being pressed. The caudal fin is flat and round to form a micro-concave shape. The body color varies slightly according to the species; generally speaking, the body color of juvenile fish is lighter and there are 6-7 black bands on the side of the body, while that of adult fish is not obvious.
In some species, the upper edge of the dorsal fin and the posterior edge of the caudal fin are red or light yellow (Mo Sanbi mouth hatching fish), some species have black spots on the posterior edge of the operculum, several longitudinal bands on the side of the body, and spots on the caudal fin, while the number of longitudinal bands is different due to different species (Aulia hatched fish, Fushou fish). The pectoral fins of Aulia hatched fish are reddish. The soft strips of the dorsal and anal fins of the Nile hatchfish have brown markings, and the caudal fins have about 10 black stripes. There are black semicircular spots at the base of the dorsal fin 1-4 soft strips, yellow spots on the dorsal and anal fins, olive blue at the bases of the pectoral and ventral fins, and a dark spot on the posterior edge of the operculum. Another kind of Nile red fish, golden yellow to light red, occasionally infiltrated with a few black spots, is bred by the albino species of tilapia.
In addition to Geely Sparus, it is easy to see pure ethnic groups, and most of the other tilapia are hybrids, such as Fushou fish, which is the hybrid of Mo Sanbi mouth hatching fish and Nile mouth hatching fish. Originally distributed in Africa, it was later introduced by various countries for breeding. It often lives in an environment with slow flow or quiet waters, and has a wide range of adaptation to water temperature and salinity. In addition, it can also survive in hypoxic and turbid waters. Omnivorous fish, aquatic animals, animal and plant debris are edible. Strong fecundity, with the habit of digging nests or hatching. It is a great threat to native fish species. It can be up to 50 centimeters, usually 15-30 centimeters.
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Nine treatments for Anchor head Disease of Fish
Anchorage is a parasitic copepod, which is very harmful to fish. There are four common anchor heads: polymorphic anchor head, carp anchor head, grass carp anchor head and four-ball anchor head. The anchor head fish can parasitize on both juvenile and adult fish in that year, with its head under the host's muscles or scales, and its chest and abdomen exposed outside the host. Needle-like pathogens can be seen with the naked eye at the parasitic part of the anchor head. If the Anchor head Ctenopharyngodon idellus parasites on the fish for a long time, protozoa and algae are often found on the surface of the fish, and the naked eye looks like a bunch of gray.
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Preparation method of Shrimp Sauce
The raw materials such as shrimp head and shrimp tail used in the processing of shrimp head paste are the abandoned parts when processing frozen shrimp. These abandoned shrimp heads, tails and shells can be classified and processed separately or mixed. Production method 1. Wash the above fresh shrimp head, shrimp tail, shrimp shell and other raw materials with water, drain and deep-fry, deep-fry at about 160℃ oil temperature for about 2 minutes. After deep frying, although its moisture content is only about 20.4%, it is the same as the mouth of the dried shrimp head, shrimp tail and so on.
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